How to make
Mix the flour with the dry yeast, salt, pinch of sugar, yoghurt and oil. Stir well with a fork and knead a medium-soft, nonstick dough.
Cover it with a towel in a large bowl, put in a warm area until the bowl fills with the dough. From it, roll out a rectangular sheet about 1/4 (5 mm) thick.
Along the wide part, crumble feta cheese from end to end and wrap into a roll (only 2 complete revolutions), smear the end with water or beaten egg white and cut it into pieces 3 1/2″ (9 cm) long. They should be slightly thicker than a finger on your hand.
Form the rest of the dough the same way.
Heat oil on a moderate stove, fry on all sides, take the Pirozhki out onto paper towels to drain the grease.
